Mini Sourdough Bread Boules (bowls)

Ingredients

• sourdough starter

  ½ cups or 121g

• Water

  Plain, clean water

  ¾ cup or 178g

• Wheat flour

  White, all-purpose, unenriched

  1 ½ cup or 188g

• Sugar

  White, granulated sugar

  ½ tbsp or 6g

• Salt

  Table

  1 ⅛ tsp or 7g

• Wheat flour

  White, bread, enriched

  1 cup or 137g

• Water

  Plain, clean water

  ½ tbsp or 7g

• Egg white

  Raw, fresh eggs

  ½ tbsp or 8g

• Water

  Plain, clean water

  ½ tbsp or 7g

Directions

1. In a large mixing bowl or the bowl of an electric mixer, combine the starter, water, and all-purpose flour. Mix together with a fork or wooden spoon until smooth. Cover with plastic wrap and let sit at room temperature for 4 hours.
2. Transfer the bowl to the refrigerator and chill overnight, at least 12 hours.
3. Remove the bowl from the refrigerator and add the sugar, salt, and bread flour to the sponge. Mix until a ball of dough begins to come together. If some of the dry ingredients will not incorporate into the dough, add the additional 1/2 tablespoon of water to moisten them. Continue kneading the dough (on low speed if using an electric mixer) until the dough is smooth and elastic, about 5-6 minutes. Form the dough into a ball and transfer to a large lightly oiled bowl, turning the dough once to coat in the oil. Cover with plastic wrap and let rise in a warm spot until doubled in volume, 3-4 hours.
4. Line a baking sheet with a silicone baking mat or parchment paper. Transfer the dough ball to a lightly floured work surface and gently deflate the dough. Divide the dough into 4 equal portions. Form each piece of dough into a ball, and tuck any loose edges or seams underneath. Place seam-side down on the prepared baking sheet. Repeat shaping with the other 3 pieces of the dough. Transfer the shaped boules to the prepared baking sheet. Cover loosely with lightly oiled plastic wrap. Let rise in a warm place until nearly doubled in volume, about 2-3 hours.
5. Place a baking stone or large Dutch oven in the oven and preheat the oven to 425 F. Allow the pot to preheat for at least 20 minutes. Just before baking, lightly slash the top of each boule using a sharp serrated knife. Brush the exposed surface of the loaves with the egg wash. Spray the loaves lightly with water. Slide the entire baking sheet onto the baking stone or carefully place 4 boules in the Dutch oven with the top on. Bake about 28-32 minutes, rotating the pan halfway through baking, until the crust is golden brown. Transfer the finished boules to a wire rack and let cool at least 30 minutes before slicing and serving.